Plain Yogurt
Milk fermented with yogurt cultures into a smooth, tangy gel, sold without added flavors or sweeteners. It comes in regular, low-fat, and nonfat versions.
| Category | Yogurt & Cultured |
|---|---|
| Maker / Origin | United States |
| Storage | Keep sealed in its tub in the fridge, and use a clean spoon to serve. |
| Shelf life | About 1 to 3 weeks in the fridge; check the date on the tub. Tang increases with age. |
| Best uses | Smoothies, sauces, curries, baking, marinades, and breakfast with fruit. |
| Substitutes | Greek yogurt for a thicker result, or sour cream in cooked dishes. |
| Pairings | Granola, fruit, honey, curries, and cucumber. |
| Last checked | October 18, 2026 |
About it
Plain yogurt is the reference point for all yogurts: milk plus Streptococcus thermophilus and Lactobacillus bulgaricus, the two cultures required for the name yogurt in the United States. Everything else in the category is a variation on it.
Storing it
A layer of whey on top is normal; stir it in. Plain yogurt freezes for up to 2 months for cooking and smoothies.
Using it
Stir plain yogurt into curries and sauces off the heat so it does not split. Use it in marinades, dressings, and baking in place of buttermilk.
Swaps & pairings
Greek yogurt swaps in where body matters. Sour cream covers cooked savory dishes with more fat and less tang.
More from this maker: United States